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HOMEMADE IS OUR
i SECOND NAME*
WE NOW HAVE
HOMEMADE
VEGETARIAN
CHOPPED LIVER
•MATZAH BALL SOUP • CHICKEN NOODLE SOUP
•CHOPPED LIVER • KISHKE • Fit ETC ETC
NOBODY IS BETTER THAN STAR!
THERE IS
A REASON
WHY WE ARE
RATED ONE
OF THE BEST
CARRY-OUT
ONLY DELIS
IN AMERICA!
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EVERYBODY KNOWS WE HAVE
THE BEST HOMEMADE TUNA IN TOWN!
OUR HOMEMADE FAT FREE TUNA ALSO
CANT BE BEAT!
WE CUT OUR LOX BY HAND;
MIN MIMI NM IN= NMI IMMO
MEM =MI MINI
I OUR TRAYS CAN'T BE BEAT I
I FOR QUALITY & PRICE!
, MEAT TRAYS . . .$5.65 per person
I DAIRY TRAYS .. $10.25 per person
FF!
$5
O
ON OUR BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS
With This Coupon
DELIVERY
AVAILABLE
• Expires 12-31-97
One Per Person
L
• Not Good Holidays
• 10 Person Minimuj
NNW IN= =MI MINN IM= MI ■ 1 MN IONE MEIN
..'4
STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
Let Us Cater
Your Next Affair
r
4
COUPON
UMW MEI MN
• FAMILY ITALIAN DINING & PIZZA
"RATED #1 BY THE ONES NHO COUNT-OUR CHIMERS"
4033 W. 12 MILE, 3 Blks. E. of Greenfield I
Berkley
548-3650
I
DAILY LUNCH & DINNER SPECIALS
I
SQUARE PIZZA
ROUND PIZZA
I PIZZA • RIBS FISH
I HOMEMADE GARLIC BREAD SMALL OR LARGE SMALL MED • LARGE
I
ON FOOD PURCHASES I
I
OF $6 OR MORE
I
DINING ROOM, CARRY•OUT I
OFF
• 1 COUPON PER TABLE
I
• ONLY ONE COUPON PER PURCHASE • NO SEPARATE CHECKS
I • COUPON NOT VALID WITH DAILY SPECIALS
• EXPIRES 12-31-97
I
los
1111 ■ 11 I ■ MON MIN =El IEEE MEI IMMO MNII
MIMI MIMI
1111=11 NMI =II
JN
Chianti Bends To Public Pressure
For More Northern Italian Tastes
DANNY RASKIN LOCAL COLUMNIST
veal scaloppini topped with Pointe (with another expected to
grilled eggplant and fresh moz- open this June on Main Street in
zarella, laced with pesto sauce; Rochester)?
Chef Fedozzi was executive
veal scaloppini with julienned
prosciutto, wild mushrooms and chef of I Tre Berli, Barolo and La
white wine; rolled veal scaloppi- Foccaccia (Trump Tower) Restau-
ni with roasted_ peppers, as- rant Group in Manhattan ... He
came here to Stelline in
paragus, sauté with
Troy after serving as ex-
diced tomatoes and veg-
ecutive chef at Trattoria
etables.
Tutto Bene in suburban
These scaloppinis are
New Jersey...Massimo
not what you would ex-
counts 23 years of Ital-
pect to find in an Italian
ian kitchen know-how ...
restaurant around these
coming to the United
parts ... but very popu-
States in 1985.
lar in New York and DANNY RASKIN
Stuart has been di-
Italy.
LOC AL
rector of operations at
Customers wanted
COLUM NIST
Sardi's in New York, and
more meat at Chianti ...
and they were put on the daily regional manager of Bico Ris-
specials as single portions ... How- torante (Bico Washington, At-
ever, the fare went over so big ... lanta, Palm Beach, Cafe Med in
becoming sellouts ... that the dish- Miami, Bico Scottsdale and San
es were printed on the regular Diego).
His vast knowledge of Italian
menu.
Chianti is comprised of varied dining both here and abroad is an
kinds of Italian dining ... Fami- invaluable asset.
One of the most knowledgeable
ly style, individual menu sectors
for grilled meat and fish, and alta and cordially efficient young ladies,
cucina (high cuisine) contempo- Zina Abbo, is general manager.
Stuart best describes the Tus-
rary northern Italian food as in
can method of seasoning and
Italy's finer restaurants.
grilling steaks, chops and fish:
"The grill cuisine of
northern Italy is about
freshness, simplicity and
intense natural flavors.
"At Chianti, we herb-
marinate Certified Black
Angus New York strip
steaks, lamb chops
topped with thyme,
sun-dried tomatoes and
black olive puree. These
are among the new items
that joined the house-
made fresh pasta,
seafood, veal and special-
ties currently on the
menu.
Italian style grilling is
also about Italy's aromat-
ic ingredients — olive oil,
oregano, Rosemary, pro-
sciutto, pancetta and
Chianti's Stuart Lichtenstein, Zina Abbo and Massimo Fedorzi.
pecorino to name a few.
The grilled fish items
Who better to provide the style added to the menu include yel-
changed to Chianti Tuscan Grill
because of its new menu presen- of Tuscany than an authentic na- lowfin tuna with lemon, caper and
tive of Genova, Italy, Executive parsley butter; swordfish with ar-
tation.
tichokes and white wine sauce;
As almost a predominantly Chef Massimo Fedozzi?
And who better to oversee this and marinated salmon with pep-
family-style pasta operation; with
orders large enough to feed two style of operation than someone pers and red wine sauce.
"The Tuscan method of mari-
to four people, Chianti had pre- like Stuart Lichtenstein, the
nating
and seasoning meats and
viously achieved a small measure highly respected chief operating
officer of Meta Restaurants (Rat- fish for cooking on the open
of success.
The present concept is sure to tlesnake Club in Detroit and hearth is centuries old, dating
delight many more ... Its present Denver, Stelline in Troy) and back to Etruscan times, making
menu is a combination of Tuscan partner with Jimmy Schmidt in the northern Italians the first bar-
grill, northern Italian pastas and the Chianti restaurants in South- becuers," says Stuart.
"Applying these methods to
northern Italian specialties like field, Ann Arbor and Grosse
ust looking at the outside
gives one the feeling of being
in Italy.
The three styles of archi-
tecture that make up the exteri-
or of Jimmy Schmidt's Chianti
Tuscan Grill on Northwestern,
south of 12 Mile, follows the mul-
ti-building structure prevalent in
northern Italy.
A traditional trattoria, a state-
ly villa and a residential building
are depicted on the facade.
Inside are three rooms that
now bustle with activity as guests
enjoy the new menu that has
been so widely accepted.
The cooking style of Tuscany
and northern Italian steak hous-
es that now make up Chianti are
vastly different than its previous
methods of cooking and presen-
tations.
The best of Chianti past has
thankfully been retained ... But
even many of those who came to
savor those dishes have altered
their taste delights.
It became Chianti Villa Italia
in July, 1994, following the Coci-
na Del Sol which had opened in
1991 ... and was then name-
il